46 episodi

Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence. I’ve been sharing honest, reliable Italian recipes for 10 years now, through my cookbooks and our blog Juls' Kitchen.

If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.

Visit: www.julskitchen.com
Instagram: https://instagram.com/julskitchen/

Cooking with an Italian accen‪t‬ Giulia Scarpaleggia

    • Gastronomia
    • 5.0 • 15 valutazioni

Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence. I’ve been sharing honest, reliable Italian recipes for 10 years now, through my cookbooks and our blog Juls' Kitchen.

If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.

Visit: www.julskitchen.com
Instagram: https://instagram.com/julskitchen/

    EP45 - How to maintain a long-term relationship with your blog

    EP45 - How to maintain a long-term relationship with your blog

    In this episode of Cooking with an Italian Accent I’m going back over our past 12 years of blogging, and I’ll share with you the reasons why we still believe in blogs, and why we love it so much. I’m also sharing my tips to maintain a long-term relationship with your blog:
    - Write about something relevant for you.
    - Be authentic.
    - Show up consistently.
    - It is ok to take some time off.
    - Be patient.
    At the end of this episode, I’m also introducing our new project, a weekly subscription-based newsletter.

    Join our newsletter here: https://julskitchen.substack.com/subscribe

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Podcast realized by https://instagram.com/tommyonweb

    • 16 min
    EP44 - On risotto

    EP44 - On risotto

    In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you.
    Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014.
    I’m also sharing the recipe for a seafood risotto, just to show you how all the elements are in a perfect symphony. The seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness. You have the salt, fat, acid and umami in one dish, your seafood risotto.


    Recipes mentioned in this episode:
    - Seafood risotto https://en.julskitchen.com/first-course/rice-cereals/seafood-risotto
    - Roasted tomato risotto https://en.julskitchen.com/first-course/rice-cereals/roasted-tomato-risotto
    - Risotto with apples and smoked trout https://en.julskitchen.com/first-course/rice-cereals/risotto-with-apples-and-smoked-trout
    - Wild asparagus risotto https://en.julskitchen.com/first-course/rice-cereals/wild-asparagus-risotto
    - Butternut squash risotto https://en.julskitchen.com/first-course/rice-cereals/pumpkin-risotto
    - Barley risotto with fava beans https://en.julskitchen.com/first-course/rice-cereals/barley-risotto-with-fava-beans

    Links and books mentioned:
    - Elizabeth David, A book of Mediterranean food
    - Elizabeth David, Italian food
    - Samin Nosrat, Salt, Fat, Acid, Heat
    - Mark Bittman, When cooking, invest time. Or work. Not both.

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb

    • 17 min
    EP43 - Food and motherhood

    EP43 - Food and motherhood

    From the last episode of this podcast, a few things have changed. Summer has gone, leaving space to a bright, mild Tuscan autumn, and now it is winter, well, it’s Christmas in a few hours.
    On August, the 28th, we welcomed Livia, our baby girl, into this world. It has been long, exhausting, and emotional beyond words.
    The old life, the 2019 life, seems so far away for more than one reason. I barely remember how it was before, as so many things happened that turned our life upside down.
    Food, as always, has been the red thread through the multiple levels of change, the key to understand those changes, and to make memories indelible. Food played a memorable role also into my labour and during the first hours as a new mum.
    In this episode I talked about all the best food memories, the dos and don’ts of pregnancy and motherhood, food wise.
    I’d be curious to know which are the rules, the dos and don’ts of pregnancy and motherhood, food wise, in your culture, and which was your experience, either as a new mum or as a close friend or relative taking care of a new mum.

    Recipes mentioned in this episode:
    - Pesto: https://en.julskitchen.com/first-course/fresh-pasta/pesto-ricotta-lasagna
    - Baked apples: https://en.julskitchen.com/dessert/baked-apples
    - (Artichoke) carbonara: https://en.julskitchen.com/first-course/pasta-first-course/artichoke-carbonara

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    • 13 min
    EP42 - In conversation with: Irina Georgescu, author of Carpathia

    EP42 - In conversation with: Irina Georgescu, author of Carpathia

    Before a well-deserved pause to welcome our baby girl into the world, and to get used to a completely new life, I’m so happy to share the latest episode of Cooking with an Italian accent, a conversation I had a few weeks ago with Irina Gergescu about her cookbook, Carpathia.
    I like how she intertwines recipes, traditions and superstitions, like when she mentions garlic, or when she says that eating horseradish before Easter will bring you health all year round, or when she explains that Romanian people welcome official guests with bread and salt, the first to celebrate an alliance, the latter for prosperity.
    We talked about the Romanian sense of hospitality, how she grew up Bucharest under the communist rule, about Romanian cuisine, typical ingredients, the unique tradition of borş and ciorbă, coffee and desserts.

    Learn more about Irina Georgescu here:
    Web site: https://www.irinageorgescu.com
    Instagram: https://www.instagram.com/irina.r.georgescu/

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb

    • 1h 8 min
    EP41 – Everything you want to know about pound cake

    EP41 – Everything you want to know about pound cake

    In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to bake.
    The original pound cake contained one pound each of eggs, sugar, flour and butter. Hence its English name, pound cake, and its French or Italian name, quattro quarti, four quarters.
    What you need is therefore a scale to weigh the eggs, with their shell. The weight of the eggs will then give you the amount of sugar, flour and butter to use. Listen to the episode to learn how to adjust the four ingredients to make endless variations to the basic recipe.

    Discover more on the blog: https://en.julskitchen.com/podcast/episode-41-everything-about-pound-cake

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb

    • 17 min
    EP40 - Get to know us better

    EP40 - Get to know us better

    We reached the 40th episode of our podcast "Cooking with an Italian Accent"! So it's time to celebrate and to recap what we’ve done so far in these 15 months spent together, what you liked the most, why we love this podcast so much and how it perfectly integrates in all that we do. We’ll talk also about who we are, what we like and what is going to happen soon in our lives! Join us for a little celebration!

    Read more: https://en.julskitchen.com/podcast/episode-40-get-to-know-us-better

    • 17 min

Recensioni dei clienti

5.0 su 5
15 valutazioni

15 valutazioni

ErnyThamrin ,

authentic and humble Tuscan cook and writer (also podcaster!)

I admire how Giulia diligently shares her passion for food, Italian food and curious about food from all over the world.
She is my go-to resource whenever I need ideas to cook or just getting inspiration in my kitchen.

Mattia M. ,

Emozioni genuine

Emozioni genuine da ascoltare, un bellissimo racconto della nostra cultura e della nostra cucina più autentica.
Brava Giulia!

Humptymum ,

Genuine and authentic, a lovely podcast

Listening to Giulia's podcast is a pleasure for the ears (and for the mouth too, of course). I've been reading Juls' Kitchen for years and I'm so happy I can now hear the same authenticity, care and passion I found in the posts in Giulia's voice. I loved listening to her food memories and learning the story behind her "signature dish". Everything feels so familiar and genuine. Giulia is sharing tradition and real beauty through her words and I'm grateful she started this new adventure expressing her full personality and accent. And now... excuse me, I'm going to buy pork loin to cook my first arista ;)

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